This dairy-free chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!
My favorite part about international travel is being introduced to new cultures, especially through new cuisines. India is on my short list, but until I get there, I’m busy recreating Indian dishes in my kitchen. This Chicken Tandoori recipe is my third attempt at making Indian food and once again, I am shocked by how easy it is.
Indian food is all about that smoky and sweet slow heat. Don’t be daunted by long ingredient lists – most of the time, it’s just a long list of spices, curated to deliver complex, multi-layered flavors to your taste buds.
I ate my Tandoori Chicken in an I-can’t-get-enough sort of way and I have no doubt you will too.
My only regret is not making this sooner.
Does Tandoori Chicken have Dairy?
Traditionally, Tandoori chicken is made with yogurt so it does contain dairy, but this recipe is specifically made with no yogurt so that it is dairy-free for those who can’t tolerate lactose or casein. For more dairy-free recipes, click here.
I use coconut milk in place of yogurt for it’s creaminess, and add some lemon juice for tanginess. You can also use dairy-free yogurt in place of coconut milk.
What are the Ingredients for Tandoori Chicken?
Tandoori chicken has a blend of fragrant and flavorful spices like garam masala, coriander, turmeric, paprika, cumin, ginger, garlic and others which is usually mixed in yogurt with a bit of lemon juice. For this dairy-free recipe, I use coconut milk in place of yogurt, but still keep all the traditional spices!
Is Tandoori Chicken Spicy?
Usually tandoori chicken can have a mild-medium level of spiciness to it. However, when you’re making it yourself you can control how spicy you want it to be depending on how much cayenne you put it.
For this recipe the cayenne level in the marinade is very mild, so if you prefer more spicy, you can double or even triple the amount.
What Do you Eat Tandoori Chicken with?
Tandoori chicken pairs perfectly with basmati rice to soak up the delicious sauce on the chicken. You can also use traditional Indian naan bread as a side. Veggies like a crunchy fresh salad or grilled zucchini also work well with tandoori chicken.
Why I love this recipe:
- Tandoori Chicken is really very simple and made without yogurt. In order to make Tandoori Chicken paleo-friendly and dairy-free, I simply swapped in full-fat coconut milk for plain yogurt.
- The final dish is smoky and juicy with a just-right heat that creeps up on you. A drizzle of lemon or a bite of sweet caramelized onion helps cut that spice if you start to sweat.
- The chicken is cooked perfectly and practically falls off the bone. And that beautiful coloring is impressive!
Chicken tandoori recipe tips:
- You can marinate this chicken for up to 24 hours. The longer you marinate, the better the flavor will be!
- I layered in flavors by cooking the spices on the stove at first, but that’s totally optional if you want to save time.
- I also baked the chicken in 10-minute intervals, slathering on more marinade in between. Again – totally optional if you want to make this recipe as easy as possible.
- You can cook this in the oven or on the grill depending on your preference.
- You can swap the coconut milk for yogurt or dairy-free yogurt if you prefer.
- If you like a spicier chicken, add more cayenne. The amount that’s in the recipe written below results in a mild spice.
- This chicken will last for about 5 days in the refrigerator as leftovers.
How to Make Dairy-Free Chicken Tandoori Recipe:
Gather all of the spices together.
Start by heating the oil in a skillet on medium heat. Add all of the spices to the oil and cook for 2-3 minutes to allow them to become fragrant.
In a bowl, combine the coconut milk, ginger, garlic, lemon, salt, pepper and spice/oil mixture and mix well. Pierce the chicken pieces in several spots with a knife to allow for maximum flavor, then add the chicken to the bowl with the marinade. Cover the bowl, refrigerate and allow to marinate for a minimum of 3 hours, but preferably closer to 24 hours.
Once the chicken is done marinating it can either be baked in the oven or grilled. (see below for baking instructions). To grill, pre-heat the grill on medium-high until it’s hot. Place the chicken on the grill.
Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.
Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.
Remove from the grill and allow to cool for a few minutes before serving.
Serve with lemon wedges and enjoy!
Did you like this Juicy Chicken Tandoori Recipe (Dairy-Free, Paleo & Keto)? Don’t forget to rate the recipe and leave me a comment below.
This dairy-free chicken tandoori recipe is amazingly succulent and filled with earthy and aromatic spices. Although the flavors are complex, the recipe is actually quite easy!
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon cayenne
- 2 teaspoons coriander powder
- 1 1/2 teaspoons cumin
- 1 tablespoon garam masala
- 2 1/2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1 15-ounce can coconut milk or 1.5 cups dairy-free yogurt
- 2 tablespoons lemon juice
- 5 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon sea salt
- black pepper to taste
- 6-8 chicken drumsticks or a combination of drumsticks and thighs, bone-in
- lemon wedges
- cilantro
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Optional: Heat oil in a small skillet over medium heat. Add all the spices (through turmeric) and cook, stirring, until fragrant, about 2-3 minutes. Let cool completely.
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In a bowl, whisk together coconut milk or yogurt with oil and spices. Stir in garlic, ginger, lemon, salt, and pepper.
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Using a sharp knife, cut deep slashes to the bone in 2-3 places on each piece of chicken. Coat in marinade. Cover and chill at least 3 hours or overnight up to 24 hours.
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When ready to cook, preheat the oven to 350° F and line a baking sheet with foil. Transfer chicken to a baking sheet, reserving excess marinade.
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Bake for 20 minutes then generously brush on extra marinade. Bake another 10 minutes, remove, and generously brush on more marinade. Bake a final 10-15 minutes or until chicken is cooked all the way through.
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Let cool for a few minutes. Serve chicken with lemon wedges and cilantro.
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Pre-heat the grill on medium-high until it's hot. Place the chicken on the grill.
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Allow the chicken to cook with the grill closed. Flip every 5-10 minutes and brush with the marinade each time.
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Cook for a total of about 30 minutes or until the internal temperature reaches 165°F-185°F.
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Remove from the grill and allow to cool for a few minutes before serving.
- You can marinate this chicken for up to 24 hours. The longer you marinate, the better the flavor will be!
- I layered in flavors by cooking the spices on the stove at first, but that’s totally optional if you want to save time.
- I also baked the chicken in 10-minute intervals, slathering on more marinade in between. Again – totally optional if you want to make this recipe as easy as possible.
- You can cook this in the oven or on the grill depending on your preference.
- You can swap the coconut milk for yogurt or dairy-free yogurt if you prefer.
- If you like a spicier chicken, add more cayenne. The amount that's in the recipe written below results in a mild spice.
- This chicken will last for about 5 days in the refrigerator as leftovers.
About Danielle Cushing of The Every Kitchen
Danielle Cushing is a registered dietitian and the blogger behind The Every Kitchen. Her blog focuses on easy recipes using accessible ingredients that can be made in every kitchen. She also enjoys exploring how food nourishes our bodies and minds as well as our relationships with each other. Danielle writes from her home in Chicago where she lives with her dog and cat. Connect with her on Instagram @theeverykitchen.
This post was originally published in May of 2017, but has been republished in March of 2021 to include new and improved recipe tips and new photos. Original recipe by Danielle Cushing. Photos by Hannah Healy of Healy Eats Real.
